Beyond Egg Noodles: Exploring the Unique Flavors of Amish Schlissel Suppe

Secrets from the Hearth: Unveiling the Amish Recipe for “Schlissel Suppe”

Forget the typical tourist traps. For a truly authentic taste of Amish culture, venture beyond the well-trodden paths and discover the secrets that simmer in their kitchens. While readily available cookbooks offer glimpses into their culinary traditions, some dishes remain closely guarded family recipes, passed down through generations. One such treasure is “Schlissel Suppe,” a comforting noodle soup that embodies the Amish values of simplicity, resourcefulness, and community.

Unlike the egg noodles commonly associated with Amish cooking, Schlissel Suppe features a unique type of noodle, the “Schlissel,” which translates to “keys” in Pennsylvania Dutch. These small, irregularly shaped noodles are traditionally made by hand, using a simple dough of flour, water, and salt. The dough is rolled thin, then cut into small, uneven pieces that resemble miniature keys, giving the dish its distinctive name and character.

The real magic of Schlissel Suppe lies not just in the noodles, but in the broth and accompanying ingredients. The base is typically a rich chicken or beef broth, simmered with garden vegetables like carrots, celery, and onions. Some families add potatoes for extra heartiness, while others include bits of leftover meat, showcasing the Amish commitment to using every resource wisely. What truly sets Schlissel Suppe apart is the addition of browned butter and a sprinkle of caraway seeds, lending a nutty aroma and subtle warmth to the soup.

While every Amish family has their own variation of Schlissel Suppe, the following recipe offers a glimpse into this treasured dish:

Schlissel Suppe (Amish Key Noodle Soup)

Ingredients:

• For the Schlissel (Noodles):
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup cold water
• For the Soup:
  • 8 cups chicken or beef broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced potatoes (optional)
  • 1 cup cooked chicken or beef, shredded or diced (optional)
  • 2 tablespoons butter
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Schlissel: In a large bowl, combine flour and salt. Gradually add water, mixing until a stiff dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
2. Divide the dough into smaller portions. Roll each portion out thinly on a floured surface.
3. Using a sharp knife or pizza cutter, cut the dough into small, irregular pieces, roughly resembling tiny keys.
4. Let the Schlissel dry for at least 30 minutes. This will help them hold their shape during cooking.
5. Prepare the Soup: In a large pot or Dutch oven, bring the broth to a boil. Add carrots, celery, and onion, and cook until softened, about 10 minutes.
6. If using, add potatoes and cooked meat to the pot.
7. Stir in the dried Schlissel and cook until tender, about 10-15 minutes.
8. In a small skillet, melt the butter over medium heat. Cook until the butter is browned and has a nutty aroma. Be careful not to burn it.
9. Pour the browned butter into the soup, along with the caraway seeds.
10. Season with salt and pepper to taste.
11. Garnish with fresh parsley before serving.

While finding Schlissel Suppe on a restaurant menu might be rare, seeking out opportunities to connect with Amish communities directly, such as visiting local markets or attending community events, can offer a chance to experience this authentic dish and learn more about the rich culinary traditions of the Amish. It’s a taste of history, community, and simple goodness, all in one bowl.

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